Jalapeño poppers are
almost perfect from a low-carb point of view: their main ingredients – jalapeño peppers and melted cheese – are already easy contenders for the low-carb diet. The only issue is the breadcrumbs or breading: while one could just leave them off, they add a crunch that really elevates this dish to another level – and that's where the recipe below comes in.
In this low-carb recipe, crushed pork rinds stand in for batter or breadcrumbs. They add a nice hint of smokiness and a delectable crunch for a low-carb bar food you can enjoy from the comfort of your own home.
Low-Carb Jalapeño Poppers
12
10 minutes
20 minutes
30 minutes
8 ounces cream cheese, room temperature
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
3/4 cup shredded cheddar cheese
1 tablespoon lard, melted
12 large jalapeño peppers, halved lengthwise, seeds and membranes removed
1 cup pork rinds, crushed to the texture of breadcrumbs
Preheat the oven to 400 degrees.
In a mixing bowl, combine the cream cheese, garlic powder, onion powder, salt, and cheddar cheese. Set aside.
Use a pastry brush to brush each of the jalapeños with lard on all sides.
Stuff each jalapeño half with the cheese mixture.
Place the pork rinds in a shallow bowl. Roll the jalapeño halves in the pork rind mixture so that they are covered on all sides.
Bake for 15-20 minutes, until bubbly and golden-brown.
